UA-116710977-1
Two of my best friends, Peter and Tari Bowman, moved to Puerto Vallarta, Mexico many years ago and bought a restaurant on the beach called Daiquiri Dick's. 35 years later, they are still in P.V. running the restaurant and living in Paradise. This 'oh so delicious' pie has been on the menu since day one and according to Tari, it outsells every other dessert, even coconut flan! I love this pie so much that I've had it on my menus at Alchemy Market & Wine Bar and Wren Café. I love it still and serve it when I cater, especially if I am serving a tropical themed menu. It just screams summertime! Daiquiri Dick's restaurant has a delightful cookbook called "Sand In Your Shoes" and this recipe is in the newest edition. Check it out but in the meantime...here it is! Daiquiri Dick's Key Lime Pie For crust 1 1/2 c graham cracker or ginger snap crumbs 1/4 c sugar 1/2 c melted butter Filling 2 1/4 c sweetened condensed milk 4 egg yolks at room temperature 1 c lime juice 4 T lime zest Topping 1 1/2 c sour cream 1/4 c sugar 1 t vanilla Pre-heat the oven to 350 degrees. Mix crumbs, sugar & butter together and press into a 10" glass pie plate. Mix together the filling ingredients and pour into the crust. Bake for 20 minutes. While the pie is in the oven, mix together the topping ingredients. Pour over the filling carefully and then bake for 10 more minutes. Chill completely and serve. Garnish with a bit of zest if you like. Makes 12 servings. Stone fruits that arrive in summer are a long awaited treat and don't stick around too long so we need to make crisps while the sun shines! Any type of these precious fruits will work. Try peaches, plums, apricots, even pluots. Combine with summer berries or just all by themselves, you can be as creative as you like! The important thing is, this is an easy, seasonal and delicious dessert that will quickly become your summer staple. Serve warm with ice cream or naked at room temp, either way it's all just a delightful taste of summer. Peach & Blueberry Crisp Filling 6 cups of stone fruit, peeled and sliced 1 T lemon juice zest from one lemon 1 cup (or less) granulated sugar Crust 1 cup old fashioned rolled oats 1 cup brown sugar 1/2 cup all-purpose flour 1/2 cup unsalted butter, softened 1/4 t salt Preheat the oven to 350 degrees. Place the fruit, juice and zest in a bowl and toss with the granulated sugar (use less depending on the sweetness of the fruit). Pour into a 9 x 13 baking dish. Combine the oats, salt, brown sugar and flour. Cut in the butter until crumbly and sprinkle over the fruit. Bake for one hour until browned and bubbly.
Hopefully everyone survived last Friday, April Fools' Day! In honor of this day, for dessert, I decided to make a ‘fool’ and wanted to share! Thanks to the English for this special treat made easy with stewed seasonal fruit folded into sweetened whipped cream. Present it in a beautiful stemmed glass with a few Toasted Walnut-Black Pepper Butter Cookies and you’re nobody’s fool! Serve it all through Spring and Summer, just change up your fruit as the seasons allow. Strawberry-Vanilla Bean Fool 1 lb fresh strawberries 1/2 cup light brown sugar 1/8 tsp powdered cloves 1 whole vanilla bean, split down the center lengthwise 1/2 orange, zested and juiced 1 cup heavy cream 1 T sugar Wash and de-stem the berries. Cut them into 1/2 inch chunks and put in a saucepan with the sugar, cloves, vanilla bean, juice and zest. Cook over med-low heat for about 15 minutes until the strawberries are soft and most of the water from the fruit has cooked away. Mash with a potato masher until all the berries are smashed and somewhat uniform. Remove the vanilla bean, scrape out the seeds and stir into the mash. Transfer to another container, cover and refrigerate until cold. Whip the cream with the sugar until stiff peaks form. Fold the chilled strawberry mixture into the cream keeping a marbled texture. Pile into stemmed glasses and serve. It will hold for a few hours in the refrigerator before serving. Toasted Walnut-Black Pepper Butter Cookies 1/2 cup toasted walnuts 2/3 cup unsalted butter at room temp 1/2 cup powdered sugar 1/8 tsp salt 1/4 tsp black pepper (you can leave out, but the pepper goes really well with the strawberries, no foolin’!) 1/2 tsp vanilla 1/4 tsp almond extract 1 1/3 cups flour a bit more powdered sugar for dusting Preheat the oven to 350 degrees. Chop the walnuts and bake for 7 to 10 minutes until fragrant. Let them cool, then grind them to a powder in the food processor. Cream the butter and the sugar together then add the salt, pepper, vanilla and almond extract. Mix the ground almonds with the flour and add gradually to the butter mixture forming a smooth dough. Shape into a cylinder about 1 1/2 inches across, wrap in plastic and chill for 30 minutes. Slice the cookies in 1/4 inch slices and place on an un-greased cookie sheet. Bake until they are lightly browned about 12-15 minutes. Remove to a cooling rack and dust with powdered sugar sprinkled through a sieve. If you don’t want to bake all the cookies at once, wrap the dough tightly and freeze. Makes about 3 dz. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
All
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
|